Lo-Cal Potato Salad
A country inn recipe for Lo-Cal Potato Salad.
AmericanOtherEasy45 minBy Northstar
Ingredients
Servings
4
- 3 lbs. red potatoes
- 4 green onions, sliced thin
- 1 red onion, sliced thin
- 1/2 cup black olives, drained
- salt and pepper to taste
- 1 tbsp. Dijon mustard
- pinch cayenne pepper
Instructions
- 1
Scrub potatoes, cut into chunks, cook until tender.
- 2
Drain well.
- 3
Combine with green onions, red onions and olives.
- 4
Set aside.
- 5
Combine salt, mustard, sugar, flour and cayenne in top of double boiler.
- 6
Add milk and egg yolk.
- 7
Stir until smooth.
- 8
Cook over boiling water, or medium heat, until thickened.
- 9
Stir in butter and vinegar.
- 10
Chill.
- 11
Stir horseradish and mustard into dressing.
- 12
Season to taste.
- 13
Toss over potato mixture, coating thoroughly.
- 14
Serve chilled.
Tags
saladamericancountry-cooking